Curried squash and pear soup

Tis the season for squash and pear. My friend Lorenza gave me this recipe back in the spring, when neither were in season. I finally made it last week, and it was lovely! Similar to the spicy pumpkin soup I made the other day, but with a distinctive pear flavor. You can add a thin slice of bartlett pear to each serving, or cut up a pear in small pieces and mix them into the soup for added sweetness.

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Curried Squash and Pear Soup Recipe Print Options Add to shopping list Ingredients

• 1 butternut squash (about 2 3/4 pounds)
• 1 tablespoon butter
• 2 cups chopped peeled Bartlett pear (about 1 pound)
• 1 1/2  cups thinly sliced onion
• 2 1/3  cups water
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• 1 cup pear nectar
• 2 (14 1/2-ounce) cans vegetable broth*
• 2 1/2  teaspoons curry powder
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 1/2 cup half-and-half
• 1 small Bartlett pear, cored and thinly sliced

If cooking gluten-free, use gluten-free broth.
Method
1 Preheat oven to 375°.
2 Cut squash in half lengthwise; discard seeds and membrane. Place squash halves, cut sides down, on a baking sheet; bake at 375° for 45 minutes or until tender. Cool. Peel squash; mash pulp. Set aside 3 1/2 cups pulp, reserving remaining squash for another use.
3 Melt butter in a large Dutch oven over medium-high heat. Add chopped pear and onion; sautй 10 minutes or until lightly browned.

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4 Add squash pulp, water, and next 5 ingredients (water through pepper). Bring to a boil; partially cover, reduce heat, and simmer 40 minutes.
5 Place one-third of squash mixture in a blender; process until smooth. Pour purйed mixture into a large bowl; repeat procedure with remaining squash mixture.
6 Return squash mixture to pan; stir in half-and-half. Cook over low heat 3 minutes or until thoroughly heated. Ladle soup into bowls, and garnish with pear slices.
Serves 8 (serving size: 1 1/4 cups)